Micro-scale energy valorization of grape marcs in winery production plants

Fabbri, Andrea; Bonifazi, Giuseppe; Serranti, Silvia

doi:10.1016/j.wasman.2014.11.022

Cited by 46 publications

(52 citation statements)

References 32 publications

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“…The results obtained are comparable with other studies from the literature [35][36][37][38][39][40][41]. For example Battista et al [35] determined experimentally 5.40-14.10 m 3 ·t −1 biogas produced from different samples of olive pomace.…”

Section: Biogas Potential Estimationsupporting

confidence: 89%

“…For example Battista et al [35] determined experimentally 5.40-14.10 m 3 ·t −1 biogas produced from different samples of olive pomace. In another study [36] [37] found the specific biogas yield of grape marc to be 139 m 3 ·t −1 and 64 m 3 ·t −1 for grape stalks. This confirms that the heterogeneity and specific characteristics of the material play an important role in the repeatability of the ABP tests.…”

Section: Biogas Potential Estimationmentioning

confidence: 96%

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Respirometric Index and Biogas Potential of Different Foods and Agricultural Discarded Biomass

et al. 2016

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Abstract:The biological stability of biomass is an important parameter for treatment plant design, process control or compost use. Measuring the biological reactivity of waste with the help of indicators such as respirometric indexes (RI) becomes an important tool to prevent the significant environmental impact of biodegradable wastes in accordance with European legislation. The aim of this paper is to show the importance of the RI technique as a tool to establish further uses of biomass such as fertilizer or biogas. The respirometric process length for different types of biomass (grape marc, apple pomace and olive pomace) was quantified. Higher moisture content seemed to favor the biological activity during the respirometric experiments and shorten the length of the process. The duration of olive pomace respirometry did not exceed 3 days, while the respirometric activity of apple scraps the lasted approximately 2 days. The highest RI values were encountered for the apple pomace, 4888 mgO 2 ·kg VS −1 ·h −1 . The majority of the discarded biomasses are categorized in the third class of stability materials in the course of degradation. This technique is important to detect the biodegradability of substrates, as well as to gain insight into the quantity and generation rate of biogas produced, information that is important from an engineering management perspective.

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Section: Biogas Potential Estimationsupporting

confidence: 89%

Section: Biogas Potential Estimationmentioning

confidence: 96%

Respirometric Index and Biogas Potential of Different Foods and Agricultural Discarded Biomass

et al. 2016

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“…Efforts to recover phenols from grape marc, using ultrasound [84] and solvents (ethanol, methanol) [85] and supercritical fluid consecutive [86] extraction method, have been made with a high success rate. Grape marc on its own or as a part of an agroindustrial substrate mixture has also been used effectively as an anaerobic digestion substrate for the generation of biogas and methane [87][88][89] and it is estimated that a smallmedium fully operational winery could produce 7800 kW h year -1 electrical and 8900 kW h year -1 thermal energy. Further studies using grape marc for biotechnological production of goods are summarised in Table 4.…”

Section: Utilisation Of Grape Marc and Vine Shoots As Substratementioning

confidence: 99%

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Zacharof

2016

Waste Biomass Valor

137

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Grape wine is among the most important alcoholic beverages in the globe, with a continuously rising world demand, currently sizing at 25 billion litres. Such a large and heavily industrialised market calls for the maintenance of a steady production of raw materials to end products. Consequently, intensive cultivation of land, harvesting of the goods and manufacturing for the production of commercially available products are being implemented. Wine making is a timed, multistage process producing a large amount of organic and inorganic waste. It has been calculated that during cultivation and harvesting about 5 tonnes of solid waste are generated per hectare per year, while the winery wastewater varies according to the production size from 650,000 m 3 (Greece) to over 18,000,000 m 3 (Spain) per year. Conventional treatments of winery waste are becoming increasingly expensive, demanding significant amounts of effort, resources and energy for safe waste discharge. Therefore, the need to recycle, reuse and recover energy and valuable chemicals from winery waste and wastewater becomes apparent. Valorisation of winery waste is possible when introducing the concept of biorefinery, i.e. the use of winery waste as bioconversions feedstock in order to produce platform chemicals, biofuels, heat and energy.

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“…In particular, the type of grape, its origin, and the winemaking technologies generating winery waste were the main factors affecting substrate variability. For example, Fabbri et al [21] have reported that the best biomethane potential was achieved using a white grape marc (0.273 m 3 CH 4 /kgVS), while the red grape marc reached only 0.101 m 3 CH 4 /kgVS. Anaerobic digestion of GM has been the more studied process, and the specific production has ranged from 0.076 to 0.283 m 3 CH 4 /kgVS fed [22e24].…”

Section: Introductionmentioning

confidence: 99%

Renewable energy from thermophilic anaerobic digestion of winery residue: Preliminary evidence from batch and continuous lab-scale trials

Ros

Cavınato

Bolzonella

et al. 2016

Biomass and Bioenergy

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Micro-scale energy valorization of grape marcs in winery production plants

Cited by 46 publications

References 32 publications

Respirometric Index and Biogas Potential of Different Foods and Agricultural Discarded Biomass

Respirometric Index and Biogas Potential of Different Foods and Agricultural Discarded Biomass

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Renewable energy from thermophilic anaerobic digestion of winery residue: Preliminary evidence from batch and continuous lab-scale trials

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